Classic Spaghetti Carbonara

I often make Carbonara whenever I’m short on time but still want to eat proper food. To be fair, you only need a handful of ingredients to make a perfect supper for you and your family.

I always follow a classic recipe, which calls for no cream at all. The creaminess mainly comes from eggs and cheese, which is much better than using cream πŸ˜‰

The recipe is enough for 2 people. I think this is also a great dish for a romantic Dinner Date at home, serve with some salad and a glass of wine. Nothing can be better ❀

I would like to apologise in advance for the photos since I had different lighting happened on that day, I should have equipped myself better 😦


  • 150g dry spaghetti
  • 2 big eggs
  • 1 extra yolk (optional)
  • 1.5 tbsp parmesan
  • 1/2 ts black pepper
  • 250g bacon
  • Salt
  • Garlic powder or fresh garlic


Boil water in a large pot, add salt in the water when it starts boiling.

Put the pasta in and stir. You don’t really need to add any oil in, just give it a stir once in a while. Cook the pasta according to the packaging until al dente.

Photo 08-05-2017, 12 44 39

In the meantime, put a tablespoon of oil in a pan, then add your bacon and garlic powder (I’m too lazy to mince a clove of garlic so I just put a tsp of garlic powder in, but fresh garlic is even better). Fry the bacon on medium heat until they are lightly crispy and release all the fat. I don’t stir them too often because I want the bacon to be crisp and golden.

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While waiting for the pasta and bacon, we can start preparing the sauce (I’m all about multi-tasking)

Add the eggs, egg yolk, cheese, and pepper in a bowl. Mix well until combined.

Photo 08-05-2017, 12 39 19

When the bacon is golden, turn the heat to low or you can take it off the heat completely if your pasta needs more time to cook.

When the pasta is al dente, use tongs to put it in the frying pan together with the bacon. Keep the pasta water, don’t dump all of them.

Put the pan on low heat and stir the pasta together with the bacon. Don’t let the pan get too hot since you will add the eggy-sauce in, and no one wants scrambled egg here.

Photo 08-05-2017, 12 56 10

Lift the pasta up so it combines with the sauce and the remaining heat will cook the sauce partly and the sauce will thicken and coat everything. You can add extra pasta water to keep it saucy πŸ˜‰

Serve hot with extra parmesan and freshly cracked black pepper.

Photo 08-05-2017, 12 59 19

Photo 08-05-2017, 12 59 34


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